Parsnip Balls
From Physical culture cook book, 1901
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
230Calories
14 gProtein
20 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein14 g
Carbohydrates20 g
Fiber5.4 g
Sugars11 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium142 mg
Potassium631 mg
Calcium100 mg
Iron2.3 mg
Magnesium34 mg
Phosphorus261 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D2 mcg
Vitamin C12 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate130 mcg
Choline294 mg
Caffeine0 mg
Water154 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 15. The excerpt below is the record exactly as published.
Parsnip Balls. — Boil in salted water till very tender. Mash and season with butter and salt. Add a little flour and two well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.